Method

• Put the lentils and the water into a large saucepan. Bring to the boil, reduce the heat to a simmer and cook uncovered for 10 minutes or until the lentils are still slightly firm. Drain the lentils through a fine sieve then refresh under cold water. Set aside in the sieve placed over a bowl.
• Next make the caramelised onions – in a large frying pan heat the oil over a medium heat, add the sliced onions and sugar. Fry the onions, uncovered, over a low heat, stirring every so often until the onions are soft and caramel in colour (this can take up to 40 minutes). Reserve one third of the onions and set aside.
• Add the cumin, coriander, black pepper and Black Garlic Paste to the remaining onions left in the frying pan. Cook for 1 minute.
• Put the caramelised onion mixture into a large saucepan. Add the semi-cooked lentils and the rinsed rice. Toss to coat the grains in the onion mixture. Add enough boiling water to just cover the surface of the rice and lentil mixture. Bring to the boil. Reduce the heat, cover the saucepan with a lid and simmer gently for 15 minutes. Leave the saucepan on the hob then turn off the heat. Season to taste with salt and freshly ground black pepper.
• Add the chopped Black Garlic cloves and distribute evenly through the rice/lentil mixture. Cover the saucepan with a clean tea towel, followed by a lid. Leave the rice and lentils for a further 10 minutes to allow any excess liquid to be absorbed.
• Reheat the reserved one third of the onions.
• Transfer the rice/lentils to a serving dish. Spoon the onions on top.

To Serve: serve with plain yoghurt on the side.

Top Tip: for added texture to BGK’s Black Garlic Megadarra sprinkle over BGK’s Black Garlic Dukkah.